DIRECTIONS:
In a large skillet, sauté mushrooms and onions in oil until crisp-tender.
Add the remaining ingredients; bring to a boil; cover and simmer for 2-4
minutes or until peas are crisp-tender. Serve with a slotted spoon. Makes
4 servings.

FRIED
GREEN TOMATOES

From
Linda Eastep of Spring Grove

INGREDIENTS:

¾
cup self-rising flour

¼
cup cornmeal

¼
t salt

¼
t pepper

¾
cup milk

3-4
green tomatoes, cut into ¼-inch slices

Vegetable
oil

DIRECTIONS:
Combine the first 5 ingredients, mix until smooth. Dip tomato slices into
batter, allowing excess to drip back into bowl. Fry in 2 inches of hot oil
in a heavy skillet until golden brown, turning once. Drain, standing up
like toast (between the tines of a fork works well).

BROWN
SUGAR ASPARAGUS

From
Joann Hensley of McGaheysville

INGREDIENTS:

3
T butter

2
T brown sugar

½
cup chicken broth

28-oz. pkgs. asparagus spears

DIRECTIONS:
Place all-purpose cooker unit on range top over medium heat. Heat butter
and brown sugar until sugar is dissolved. Add chicken broth and asparagus.
(Do not thaw asparagus.) Place unit on base and simmer, covered, on fast
simmer setting for 40 to 50 minutes or until asparagus is tender. Don’t
remove cover during cooking. Makes 5 servings.

CORN
FRITTERS

From
Sharon Kennedy of Spotsylvania

INGREDIENTS:

1
can undrained whole kernel corn

2
1⁄3 cups Bisquick

1
egg

Oil

DIRECTIONS:
Heat oil to 375°. Mix egg and Bisquick together until smooth. Add the
corn, mix and drop the batter by teaspoonful in hot oil. Fry to golden
brown, turning once.

DIRECTIONS:
Place squash, onions and salt in a large tub of ice water. Let sit for 3
hours, then drain. In a large pot, mix sugar, white vinegar, turmeric and
celery salt and bring to a boil. Add squash and onions. Bring to a boil
again for 5 minutes. Pour in jars and seal.

MARINATED
VEGGIES

From
Nancy Howard of Brookneal

INGREDIENTS:

1
can LeSeur green peas

1
can French-style green beans

1
can white, shoepeg corn

1
small jar chopped pimentos

1
medium green pepper, chopped fine

1
medium onion, chopped fine

½
cup finely chopped celery

Dressing:

½
cup vinegar

½
cup cooking oil

1
cup sugar

DIRECTIONS:
Drain and combine canned veggies and pimentos; add pepper, onion and
celery. Whisk together dressing ingredients in a large saucepan and bring
to a boil; heat until sugar dissolves. Pour over veggies and chill for 24
hours.

CORN
PUDDING

From
Kathy Bowen of Lawrenceville

INGREDIENTS:

6
eggs, beaten

1½
cups sugar

2
cans cream-style corn (I use 1 white and 1 yellow.)

2
cups milk

4
T all-purpose flour

1
t salt

½
cup of melted margarine

DIRECTIONS:
Pour mixed ingredients into a 3-quart greased baking dish. Bake at 375°
for 1 hour or until golden brown. Makes about

12
servings.

Mom’s
Stuffed Zucchini

From
Sue Glisson of Richmond

INGREDIENTS:

6
medium zucchini

3
cups butter cracker crumbs, crumbled

½
cup grated Parmesan cheese

1
small onion, minced

3
T minced parsley

1⁄8
t pepper

1
t salt

2
eggs, beaten

2
T butter

Parmesan
cheese for topping

DIRECTIONS:
Wash zucchini and cut off ends; do not peel. Cook zucchini in boiling
salted water for 4 to 5 minutes, or until just tender. Cut zucchini in
half lengthwise; remove pulp with spoon; place zucchini shells in a large
baking pan or jelly roll pan. Combine zucchini pulp, cracker crumbs,
cheese, onion, parsley, salt, pepper, and the beaten eggs. Fill zucchini
shells with mixture and dot with butter. Sprinkle with additional Parmesan
cheese and bake at 350° for 30 minutes.